In large, heavy sauce sauce pan, heat oil over high heat. Add onion and peppers and sauté for 5 to 6 minutes until tender, stirring frequently. Add the tomatoes and juice and bring to boil, stirring often. Reduce heat to low and simmer for 6 to 8 minutes, until salsa is slightly thickened, stirring occasionally. Remove from heat. Stir in lime juice, Tabasco sauce, and salt. Cool to lukewarm, then mix in cilantro.

Spoon into jars and seal. The salsa keeps in refrigerator for up to 5 days